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Author Frazier, Richard A
Title Capillary Electrophoresis for Food Analysis : Method Development
Imprint Cambridge : Royal Society of Chemistry, 2000
©2000
book jacket
Edition 1st ed
Descript 1 online resource (143 pages)
text txt rdacontent
computer c rdamedia
online resource cr rdacarrier
Note Capillary Electrophoresis For Food Analysis -- Contents -- Preface -- Glossary -- 1 Abbreviations -- 2 Symbols -- 3 Definitions -- Chapter 1 Background Theory and Principles of Capillary Electrophoresis -- 1 Introduction -- 2 What is Capillary Electrophoresis? -- 3 Instrumentation -- 4 Electrophoresis Theory -- 5 Electroosmotic Flow (EOF) -- 6 The Electropherogram -- 7 Summary -- Chapter 2 Modes of Separation -- 1 Introduction -- 2 Capillary Zone Electrophoresis (CZE) -- 3 Micellar Electrokinetic Chromatography (MEKC) -- 4 Chiral Separations -- 5 Separation by Sieving Mechanisms -- 6 Capillary Isoelectric Focusing (CIEF) -- 7 Capillary Isotachophoresis (CITP) -- 8 Capillary Electrochromatography (CEC) -- 9 References -- Chapter 3 Experimental Variables in Capillary Electrophoresis -- 1 Introduction -- 2 Buffer Properties -- 3 Buffer Additives -- 4 Capillary Properties -- 5 Capillary Conditioning -- 6 Instrumental Parameters -- 7 Detection Mode -- Chapter 4 Method Development for Capillary Electrophoresis -- 1 Introduction -- 2 Is CE the Appropriate Technique? -- 3 Aims -- 4 Literature Resources -- 5 Sample Considerations -- 6 Choice of Mode of CE and Detection -- Chapter 5 Method Development: Capillary Zone Electrophoresis -- 1 Introduction -- 2 Resolution -- 3 Stability -- 4 Quantification -- 5 Summary -- 6 References -- Chapter 6 Development: Micellar Electrokinetic Chromatography -- 1 Introduction -- 2 Resolution -- 3 Stability -- 4 Quantification -- 5 Summary -- 6 Reference -- Chapter 7 Method Validation and Transfer -- 1 Validation -- 2 Method Transfer -- 3 Summary -- 4 References -- Chapter 8 CE Troubleshooting -- 1 Introduction -- 2 Unstable Current -- 3 Unstable Baselines -- 4 Low Detector Signal -- 5 Poor Migration Time Reproducibility -- 6 Non-Reproducible Peak Areas -- 7 Irregular Peak Shapes -- 8 Summary -- 9 References
Chapter 9 CE Applications for Food Analysis -- 1 Introduction -- 2 Proteins and Peptides -- 3 Amino Acids and Biogenic Amines -- 4 Maillard Reaction Products -- 5 Food Additives -- 6 Specific Nutrients -- 7 Phenolic Compounds -- 8 Organic Acids -- 9 Toxin and Residue Analysis -- 10 References -- Appendices -- Appendix A Example 1 of CE Method Development: The Determination of Niacin by CZE -- 1 Introduction -- 2 Aim -- 3 Sample Preparation -- 4 Selection of Mode and Detection -- 5 CZE Method Development -- 6 References -- Appendix B Example 2 of CE Method Development: The Separation of Green Tea Catechins by MEKC -- 1 Introduction -- 2 Aim -- 3 Sample Considerations -- 4 Selection of Mode and Detection -- 5 CZE Method Development -- 6 MEKC Method Development -- 7 References -- Appendix C Example 3 of CE Method Development: The Development of a CE Method for the Simultaneous Analysis of Artificial Sweeteners, Preservatives and Colours in Soft Drinks -- 1 Introduction -- 2 Aim -- 3 Sample Preparation -- 4 Selection of Mode and Detection -- 5 CZE Method Development -- 6 MEKC Method Development -- 7 References -- Bibliography -- 1 Books -- 2 CD-ROMs -- 3 Internet Websites -- 4 Instrument Manufacturers -- 5 Consumables Suppliers -- Subject Index
Designed specifically for the needs of food analysts, the book takes the reader step by step through the process of developing and troubleshooting CE methods
Description based on publisher supplied metadata and other sources
Electronic reproduction. Ann Arbor, Michigan : ProQuest Ebook Central, 2020. Available via World Wide Web. Access may be limited to ProQuest Ebook Central affiliated libraries
Link Print version: Frazier, Richard A Capillary Electrophoresis for Food Analysis : Method Development Cambridge : Royal Society of Chemistry,c2000 9780854044924
Subject Capillary electrophoresis
Electronic books
Alt Author Ames, Jennifer M
Nursten, H E
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